How long does it take to steam steamed cabbage buns

The stuffing of Chinese cabbage steamed stuffed bun is too fragrant, with thin skin and big stuffing, fresh and fragrant, soft but not collapsed.

Hello, everyone, share a delicious and practical home cooking every day.

1, Chinese cabbage1was introduced to Japan, Europe and America in the 9th century. Nowadays, there are many kinds of cabbages, such as Shandong Jiaozhou Chinese Cabbage, Beijing Bai Qing Chinese Cabbage, Northeast Chinese Cabbage, Shaanxi Yangcheng Chinese Cabbage and so on.

Today, Lao Liu will share the practice of "Chinese cabbage buns". Friends who like it can collect it first and try it yourself when you have time.

3. Let's begin to introduce the required ingredients:

Chinese cabbage, spaghetti, vermicelli, minced meat, onion, Jiang Mo, oyster sauce, soy sauce, cooking wine, white pepper, thirteen spices and yeast powder.

4. Add 5 grams of yeast powder to 500 grams of flour, then knead the dough with warm water of about 40 degrees, and then knead it into smooth dough. Wrap it in plastic wrap and ferment the dough to twice its original size.

5. Cut off the roots of the washed Chinese cabbage, leaving only the leaves of the Chinese cabbage, then cut into pieces and put them in a basin, add two teaspoons of salt, stir well and marinate in water for 20 minutes. Cut the pre-soaked vermicelli into small pieces and put them in a basin for later use.

6. Add Jiang Mo, chopped green onion, oyster sauce, soy sauce, cooking wine, white pepper, thirteen spices and shredded vermicelli into minced meat, and mix well for later use. After 20 minutes, squeeze the Chinese cabbage dry, put it in a minced meat basin, add sesame oil and stir well.

7. Sprinkle a layer of dry flour on the chopping board to prevent sticking, add the fermented dough, knead and exhaust, then knead a hole in the middle, then cut it into strips, then cut it into noodles of similar size, and row it round and flat. Roll it into a steamed bun skin with thin sides and thick middle.

8. Put the stuffing prepared in advance on the bun skin, fold it on the left and fold it on the right to form a fold. Then put it in a boiling steamer, leave some space in it, steam for 20 minutes on high fire, and then take it out to eat.

9. Chinese cabbage is rich in vitamins, dietary fiber and antioxidants, which can promote intestinal peristalsis and help digestion.